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Uppu saaru - South indian curry

Uppu saaru, or sappe saaru as its called, is the most staple food of Mandya, a prominent district of Karnataka, India, famous for its sugarcane and kannada ( language of Karnataka ) lovers!It can be made from a combination of lentils and vegetables or greens. I have posted some combinations at the end of the recipe. I have used hesarkaalu (green gram) and cabbage.Here is what I used:1 cup hesarkaalu (green gram lentil)1 cup cabbage diced medium or small pieces 4-6 green hot chillies1 cup fresh cilantro (coriander)1/2tsp jeera (cumin seeds)1/4tsp black pepper seeds2-3 medium sized garlic petals1/2tsp tamarind paste or 1/4 inch fresh cleaned tamarind.1tsp salt to taste1 small onion diced ( to temper the boiled vegetables)1 small onion (cut into two, keep one half on the stove, on direct flame or electric coil, so its charred,use the other raw half as is, set aside)

First, dry roast the hesarkaalu, in a thick bottom skillet or shallow cooker pan, till they get pretty hot, add about 2-3cups of water. Bring to a boil on high heat for about 10 minutes till the gram is soft. Add the diced cabbage and whole green chillies and salt. Boil on medium heat till the cabbage is slightly soft but crunchy. You can smell the aroma of the green pepper too.

Turn off the heat now, and strain the whole water and vegetable mixture in a colander (strainer bowl).

Let the cabbage cool.In the meantime, get the charred and raw onion, the boiled green chillies from the colander, garlic, jeera, pepper seeds,cilantro, tamarind and the filtered vegetable water. Grind it all together to a thick paste.Traditionally, uppu saaru is served as a thick green paste, on the side, the filtered vegetable water, and boiled vegetables with boiled rice or ragi mudhe (finger millet flour formed to a dough ball in boiling hot water). My kids and I prefer the modified form. Mix the ground paste with the boiled vegetable water to form a curry. Temper it with mustard and cumin seeds in ghee or hot oil.

For the boiled vegetables, they can be eaten as is, or tempered with some onions, red pepper flakes, kadale and uddina bele (again dals). Dont forget to add some more salt!Here are some combinations you can make the curry with. Basic recipe stays the same, Boil the lentils and vegetables in enough water, strain out and separate the cooked vegetables and water, use the vegetables as a side dish, and the water to grind with the curry ingredients. Green beans and thogri bele (toor dal)Hesarkaalu (green dal) alone, or with cabbageAvarekaai ( Papdi liva or green kidney beans)

Use a large, heavy-based pot. Over medium heat, add oil. Toss the whole garam masala and pepper seeds. Toast for 2-3 minutes until aromatic. While they are toasting, add half the onion. After the onions turn golden brown, turn off the heat and let cool. Add the tamarind and coconut to the cooled mixture, and grind to a fine paste.Back in the large pot, Add oil, on m…

This is a fresh green that can be found growing everywhere in South India. It belongs to the Solanum family, with lovely green leaves and produces tangy little blue or red berries. The solanum nigrum leaves are also uses as herbs in medicine. The curry is unmistably green, and has a subtle yet distinct taste. It can be made into chutneys or curries. Try it, I bet you will like it. What you need: Serves 43 cups kasi soppu/ganike soppu/solanum nigrum leaves3-4 Garlic 4-5 Black pepper seeds 3 red chilies3 tsp dry coconut2 tsp ghas ghase/khus khus /poppy seeds1/2 cup milk1/2 cup hesarukalu(green gram)/kadalekalu(channa dhal)/dry avarekalu/fresh kadale beeja (peanuts) Tempering : A tsp of ghee/oil, curry leaves and mustard seeds. If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside. In a bowl, add the greens, sprinkle a little water, and add in the garlic, black pepper, red chilie…